Remember when crepes were all the rage? Am I dating myself? It seems as if there used to be a crepe restaurant in every large shopping mall. Personally, I liked them. I liked that they could be sweet or savory, light or heavy (depending upon the season), and work for any meal of the day. I showed you a quick and tasty breakfast using crepes here, and now I’m going to share a delicious recipe that works for brunch, lunch, or dinner. Using already prepared crepes makes this a snap, plus it’s very forgiving, so feel free to change or add seasonings to suit your tastes.
Ham Crepes with Sage-Infused Béchamel
10 ounces ground, cooked ham (I used a thick slice of Virginia baked ham and ground it myself)
1 cup sour cream
2 tablespoons minced scallions
½ teaspoon Dijon mustard (or more, to taste)
Freshly ground pepper
Béchamel Sauce (recipe follows)
Preheat oven to 350°F. Spray a 9” x 13” casserole dish with Pam; set aside. Mix ham, sour cream, scallions, mustard and pepper until well blended. Divide mixture evenly between 6 crepes. Carefully roll up crepes (directions on rolling crepes can be found here) and place seam side down in prepared dish. Bake 30 minutes or until lightly browned. While crepes are baking, prepare sauce. Place 1-2 crepes on each serving plate, spoon warm sauce over and garnish with sage leaves.
2 tablespoon butter
2 tablespoons flour
¾ cup whole milk
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
4 fresh sage leaves
Melt butter in a heavy saucepan. Add sage leaves and sauté for 1 minute. Stir in flour and blend thoroughly until flour is fully incorporated. Gradually whisk in milk and continue to whisk over moderate heat until sauce is smooth and thickened. Remove sage leaves; add salt and nutmeg. Whisk again and remove from heat. Makes 1 cup.